Go Back
–+ servings
Dairy Free Chocolate Cookies with a rich, crackled top from the fat-bloomed espresso technique.

Dairy Free Chocolate Cookies

Rebecca Blumer
Indulge in these ultra-fudgy Dairy Free Chocolate Cookies, featuring a signature fat-bloomed cocoa technique that creates a rich, brownie-like center with perfectly chewy, crinkly edges.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 155 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Whisk
  • Rubber spatula

Ingredients
 

  • 1 1/4 cups (160 g) all purpose flour or gluten free 1-to-1 flour
  • 1/2 cup (50 g) dutch-process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp espresso powder
  • 1/2 cup (113 g) vegan butter or coconut oil, melted and cooled to room temperature
  • 1/3 cup (83 g) dairy free yogurt or unsweetened applesauce, room temperature
  • 2/3 cup (135 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1/2 tsp vanilla extract
  • 1 cup vegan chocolate chips or chopped vegan chocolate

Instructions
 

Prep and the Bloom Base

  • Melt the vegan butter or coconut oil and let it cool until it is warm to the touch but not steaming. Whisk the espresso powder and dutch-process cocoa powder directly into the warm fat until it forms a smooth, dark, glossy paste.

Mix the Dough

  • Whisk in the dairy-free yogurt or applesauce, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and the sugars begin to dissolve. Stir in the baking soda and sea salt until fully incorporated and the batter looks cohesive.
  • Add the flour and gently fold it in with a rubber spatula, stopping just before the last streaks of flour disappear to avoid overmixing. Fold in the vegan chocolate chips or chopped chocolate.

Chill, Shape, and Bake

  • If the dough is sticky or the kitchen is warm, refrigerate the dough for 30 minutes. Meanwhile, preheat your oven to 350F and line a baking sheet with parchment paper.
  • Scoop approximately 1 1/2 tablespoons of dough and roll into balls. Place them on the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
  • Bake for 11 to 13 minutes. Remove from the oven when the edges are set but the centers still look soft and slightly underdone.

Set and Finish

  • Let the cookies cool on the baking sheet for 10 minutes to allow the fudgy centers to set. While warm, you can use the back of a spoon to scoot the edges into a perfect circle. Press a few extra chocolate chips into the tops for a bakery-style finish.

Notes

Flavor Secret: Whisking cocoa and espresso into warm fat first blooms the flavor compounds, resulting in a much more intense chocolate taste than mixing them with dry ingredients.
Texture Tip: Avoid overmixing after adding the flour. Overmixing develops gluten which makes the cookies tough and bready instead of fudgy and brownie-like.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days. For a fresh-from-the-oven experience, microwave a cookie for 10 seconds before eating.
Measurement Note: For the most consistent results, use a kitchen scale to weigh your flour. Too much flour is the main culprit for cookies that don't spread or turn out cakey.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 155kcalCarbohydrates: 22gProtein: 1.5gFat: 8gSaturated Fat: 5gSodium: 115mgPotassium: 95mgFiber: 2gSugar: 14gCalcium: 15mgIron: 1.2mg
Keyword Dairy Free Chocolate Cookies, Fudgy Cookies, Vegan Chocolate Cookies
Tried this recipe?Let us know how it was!